Analysis of seed and maternal genetic effects for characters of cooking quality in indica rice
1994
Shi Chunhai | Zhu Jun (Zhejiang Agricultural Univ., Hangzhou (China))
Genetic analysis was conducted to characterize the cooking quality in indica hybrid rice by using a new genetic model for cereal seed based on the data obtained in incomplete diallel crosses with six male sterile lines (Zhenshan 97A etc.) and three restorer lines (Cezao 2-2 etc.). The results indicated that gel consistency (mm) was mainly controlled by maternal genetic effects, but also affected by seed genetic effects. Amylose content and gelatinization temperature was controlled only by seed direct dominant effects
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